This was a hit with the bf. Substitutions and additions: I used Tinkada gluten-free rice Penne, cooked for 15 minutes instead of regular Penne. Tito's vodka was awesome in it and less pricey than Goose. Full fat heavy cream and Boar's Head Pancetta. For extra flavor, I added to the recipe 2 cloves of garlic, one small onion and half a small, red bell pepper, all minced together in a food processor. I added these ingredients after reducing the vodka and pancetta mixture. I also added about 2 cups of frozen jumbo peeled shrimp: defrosted in a pyrex in the sink with cold running water for about 15 minutes and then strained, placed back into pyrex and flash cooked in boiling water (just pour over them) until cooked through. Since the shrimp will float out of the container unless weighted, I keep a small sieve over them to keep them in the pyrex and keep the h2O flowing. Add the cooked shrimp and sauce to the Penne and cook 5 more minutes to allow flavors to meld. Sprinkled individual servings with fresh-grated parmegiano-regiano and fresh-ground black pepper. I served this with a spinach salad with toasted pecans, chevre and homemade shallot/red wine vinaigrette, and a nice Red Zinfandel.
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This was a hit with the bf. Substitutions and additions: I used Tinkada gluten-free rice...